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Roasted Red Pepper Pasta with Grilled Chicken

Creamy, tangy red pepper pasta with grilled chicken.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

Ingredients
  

For Chicken:

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

For Pasta:

  • 12 ounces pasta of choice, cooked according to package directions (reserve ½ cup cooking water)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 1 16-ounce jar roasted red peppers
  • 1/4 cup chicken broth
  • 1/4 cup half-and-half
  • 1 5-ounce container feta cheese, divided
  • Fresh basil or parsley to garnish (if desired)

Instructions
 

For Chicken:

  • Combine spices in small bowl. Lightly coat chicken breasts with oil and rub with spices. Grill chicken over medium, direct heat for 9-10 minutes, turning once, or until internal temperature reaches 165 degrees. Let chicken rest, tented with foil, for 10 minutes before slicing and serving over pasta.

For Pasta:

  • Heat oil in a non-stick skillet and sauté the onion until translucent, 4-5 minutes. Add garlic and sauté additional minute. Add the roasted red peppers and heat through.
  • Transfer red pepper mixture to a food processor or high-powered blender, along with half the feta and chicken broth. Process until smooth, about 30 seconds.
  • Return to pan and stir in cream. Toss pasta with sauce, adding reserved pasta water if sauce is too thick. Serve topped with grilled chicken, remaining feta and garnished with parsley or basil, if desired.